Mango Ice Cream

I am sorry! I have been slacking lately. Slacking with post frequency. Slacking on quality pictures. I have been changing and mixing things up. I thought June would be a great time to move, change my work schedule, begin weekly farmer’s markets, and start commuting by bike. I love change, but the flow and consistency has definitely been looking and some of my passions like blogging and photo taking (my BeYOUtiful project) have suffered. I am fully aware of this, and I will do better!

Last weekend I had so much fun at the Farmer’s Market. Being in an atmosphere of creative, green, local, passionate vendors is an environment I thrive and love being in. Plus getting so much positive feedback encourages me to work more on my cooking/baking passion. To build my business. That food bus is always at the back of my mind and definitely comes to mind when people ask if I have a storefront. Someday! But right now, each market and connection is so important to me, and it went by in a flash last Saturday. Talking to so many people, gives me so much inspiration for potential recipes, which I plan on sharing here with you too!

Moving also means I am cooking more for my friends. Like our move-in burger meal or our venison roast the other day. This week I made some Paulin’s Paleo Pizza. I also hid some mango ice cream in the freezer, that never met the table for them to snack on. I thought I’d make it an official girls night by doing the whole pizza and ice cream thing. Plus it’s summer, who doesn’t love ice cream? Last week I had someone share my Balsamic Peach ice cream recipe, and they also shared like 50 other recipes. Going with their lead and inspiration, I decided to post ice cream this week too. So here you have some dairy-free, paleo-friendly, good-tasting ice cream.

Mango Ice Cream

2 mangos

1 packet of coconut butter

1 can of coconut milk

1/4 cup honey

Let’s Make it Happen: All it did was make the coconut butter melty before I added it to the honey and coconut milk. Stir so it’s nice and smooth. Peel and cut the mangoes. Toss in a food processor with the milk/butter/honey mix. Puree. Freeze in a glass bowl overnight. Puree again, so it is creamy. Serve and enjoy!